Look at those little leaves. Aren’t they cute? Again, so easy to make and I’ll take it you through it in this post. (Note: All of the bits and pieces I used to make this spectacular pie are listed below!)

It’s been awhile since I actually brought a pie to work.

And we’ve all been working so hard, that I thought a little sweetness was required.

And work is definitely when you need a slab pie that will feed a crowd!

We have many different pumpkin pie and pie crust recipes here at Pie Lady Bakes, so there’s lots of great recipes and information about how to bake them.

However, since I’m going to be making lots of cute little pastry decorations, like these leaves, I’ll need extra.

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So I’m doubling the recipe, and then freeze what I don’t use. Did you know you can freeze leftover pie crust? I do this all the time.✅

For the filling, I also relied on a family recipe.

Mom’s Pumpkin Pie recipe is the absolute best. And not wanting to improve on what my family thinks is perfection, I took the recipe and doubled it.

Mom’s recipe is enough for one deep dish pie, so to fill our cookie sheet we need lots and lots of filling!

I mix my filling in the food processor too. You don’t have too, but as I’ve often said before, just make sure you cover everything on your counter (and yourself) because that pumpkin filling will splash all over the place!

Here’s the list of ingredients for your pumpkin slab pie:

Pie Crust

4 cups white flour

1 3/4 cups of butter

1/2 cup ice cold water

Pumpkin Pie Filling

2 can of prepared pumpkin

4 cups milk

1 3/4 cups sugar

2 tsp cinnamon

1/2 tsp ginger

4 Eggs

4 heaping tbsp flour

Instructions

Preheat the oven to 375F

Mix your pastry in the food processor. Now depending upon the size of your food processor bin, you may need to make your pie crust in two batches.

Mine is an 8 cup so that’s what I did. No need to get messed up!

Shape into two balls, wrap in plastic wrap and chill for 30 minutes.

While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.

Line your cookie sheet with parchment paper or a silpat.

Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.

Brush the pie crust edges with egg wash so that you will get that golden glow.

Bake at 375 for 50-60 minutes ( be sure to check your oven!) on the middle rack.

Pie is finished when a toothpick comes out clean

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters!

I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well.

Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!

We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!

✅Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!✅

Pumpkin Slab Pie Will Feed A Crowd!

Yield: 15

Prep Time: 30 minutes

Cook Time: 55 minutes

Additional Time: 30 minutes

Total Time: 1 hour55 minutes

Ingredients

Pie Crust

4 cups white flour

1 3/4 cups butter

1/2 cup ice cold water

Pumpkin Pie Filling

2 can pumpkin, like Libby's

4 cups milk

1 3/4 cups sugar

2 tsp cinnamon

1/2 tsp ginger

4 Eggs

4 tbsp flour

Instructions

Instructions

Preheat the oven to 375F

Mix your pastry in the food processor. Now depending upon the size, you may need to make your pie crust in two batches. Mine is an 8 cup so that’s what I did. No need to get messed up!

Shape into two balls, wrap in plastic wrap and chill for 30 minutes.

While the dough is in the refrigerator, mix all the pumpkin pie filling ingredients in your food processor.

Line your baking pan/cookie sheet/jelly roll pan with parchment paper or a silpat.

Roll out the pie crust into a large rectangle, and rolling the pastry over your rolling pin, drape it gently over the pan.

Flute the edges with your fingers (We have a really cool video on this here.)

Pour in the pie filling and bake it in the middle of your oven. Brush the pie crust edges with egg wash so that you will get that golden glow.

Bake at 375 for 50-60 minutes, depending on your oven on the middle rack.

Pie is finished when a toothpick comes out clean

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie!

We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious!

Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!

Notes

While the pie is baking, roll out more pastry dough to about 1/8” thick, and have fun with your cookie cutters! I cut out different sizes of leaves and shapes, placed them on parchment paper, and brushed them with an egg wash as well. Bake at 350 for 8 to 10 minutes, until golden, then let cool completely before you decorate your pumpkin slab pie! We always have whipped cream with our pumpkin pies, so feel free to add. My tip for wonderful whipped cream on pies, is to buy real whipping cream in an aerosol can! It’s delicious! Baking Tip: To keep your pumpkin pie from cracking, turn off the oven a few minutes before it finishes, and then leave it in the oven until it cools down. This also prevents the pie from over-baking too!